Venison Heart and other Bits

Just finished a feed of Sika heart , and licking my chops going man that is good stuff and wonder how many haven’t tried it and don’t know what there leaving behind.

Lay it on the chopping board and slice the top ventricles of then continue slicing about 1/4 inch thick all the way to the bottom , it ends up looking like a sliced capsicum . Fry it quickly both sides in a bit of oil to about medium rare . Rest it on a plate for a few minutes , salt and pepper and you are going to be very happy trust me .

I also really like the tongue , slowly poached in some water for couple hours , remove from water peel the skin off it as it cools down , then slice that up either warm or cold and whack between some bread and butter with salt and pepper , you are going to be a happy camper again .

Any body else got some favourite ways to cook offal ?

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Originally Posted by Lucky

Just finished a feed of Sika heart , and licking my chops going man that is good stuff and wonder how many haven’t tried it and don’t know what there leaving behind.

Lay it on the chopping board and slice the top ventricles of then continue slicing about 1/4 inch thick all the way to the bottom , it ends up looking like a sliced capsicum . Fry it quickly both sides in a bit of oil to about medium rare . Rest it on a plate for a few minutes , salt and pepper and you are going to be very happy trust me .

I also really like the tongue , slowly poached in some water for couple hours , remove from water peel the skin off it as it cools down , then slice that up either warm or cold and whack between some bread and butter with salt and pepper , you are going to be a happy camper again .

Any body else got some favourite ways to cook offal ?

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Love heart fajitas man. Often sneak liver or kidney into a sneaky cassarol as well.

Have recently been experimenting with fish offal as well. John dory liver might be one of the best pieces of offal on the planet

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Steve Rinella has good video:
https://www.youtube.com/watch?v=VmkK2261Nec
I fried mine up with butter, onions, mushrooms, salt and pepper absolutely tastilicious :thumbsup:

Heart has to be one of my favourite parts. Annoying when you put a bullet through it.

heart and or eye fillets fried in butter,then onto thick white bread with more butter and salt and pepper...you better lean over the sink or eat it outside leaning forwards cause its going to drip like stink...absolutely fanfaaarkintastic.... hare beaksteaks treated same way work well too.
masterfoods mild steak seasoning is your friend...sprinkle on before or when in pan...beuatiful....

Haha good shit guys , John Dory liver now that’s out there ....

Venison paté is pretty mean.

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Originally Posted by Lucky

Haha good shit guys , John Dory liver now that’s out there ....

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I thought so to, until I ate some....

heart/ liver, mushrooms and onions, first meal of my Deer.

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Originally Posted by Gapped axe

heart/ liver, mushrooms and onions, first meal of my Deer.

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You forgot the bacon? [emoji16]

Liver, bacon and onions thickened up on toast.
Or pate as someone else mentioned.

Heart is pretty awesome done like snitzel as well.


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Originally Posted by R93

You forgot the bacon? [emoji16]

Liver, bacon and onions thickened up on toast.
Or pate as someone else mentioned.

Heart is pretty awesome done like snitzel as well.


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Heart schnitzel, that sound bloody awesome, then again is there anything that doesnt taste good crumbed and fried?

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Originally Posted by Nick-D

Heart schnitzel, that sound bloody awesome, then again is there anything that doesnt taste good crumbed and fried?

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I doubt it. Everything I have eaten crumbed and fried has been pretty good.

Crumbed stips of marinated parrie breasts are my latest favorite appetiser.
Surprisingly for me (not a huge fan of wild duck) really, really good. Haven't tried a mallard in the same fashion yet but will next time I get a couple.






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Hmmm thinly sliced seasoned ticker pan fried in butter....delishamo'

@R93 try them cubed to less than inch and deep fried quickly in beer batter (recipe in edmonds cook book) we call the duck/goose titmcnuggets.
deep fried crumbed icecream isnt bad either.